Thai Green Curry Tofu Noodle Bowl

Updated at: Sat, 25 Nov 2023 09:38:45 GMT

Step 1

Bring a kettle to boil. Pour out boiled water into a heat resistant vessel, add stock cube to dissolve. This is your chicken stock.

Step 2

Drain the tofu and squeeze with a paper towel. Remove as much moisture as you can. Cut into bite-sized cubes. Remove seeds and stem from bell pepper, cut into strips.

Step 3

In enameled cast iron pot or wok, heat coconut oil over medium-high heat. Add the cubed tofu and sliced bell pepper to the wok and fry until all sides are browned and the bell pepper is softened. This will give the tofu a good texture and help it to better absorb the flavours of the curry.

Step 4

Add the green curry paste and stir it to release the aromas. Stir for a minute or so, coating the tofu.

Step 5

Pour in the stock, fish sauce, sugar and coconut milk. Stir well to mix in the curry paste. Bring to a simmer.

Step 6

Add the egg noodles to the wok and cook as long as is indicated on noodle package.

Step 7

Remove from heat and stir in the lime juice. The acid will brighten the flavors and add a fresh note to the dish.

Step 8

Taste and adjust the seasoning if necessary. Thai food is all about balance, so don't hesitate to add a bit more fish sauce, sugar, or lime juice if you think the dish needs it.

Step 9

Garnish with fresh cilantro and sliced red chili (if using), and serve immediately.

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